February 23, 2010

Candy Land Cake

This post is copied from a family blog post from over 2 years ago.

My 3 year old saw this in the Taste of Home magazine and asked me to make it for her for her birthday. Since her birthday isn't until March I would probably lose the picture or clipping so I decided to put the picture and "recipe" on my blog so that you all could enjoy it and so that I'd have it for later! Assuming the three year old still wants that sort of cake...I'm doubting it, but it's worth keeping!

So...here it goes...

Candy Land Cake

2 packages (18-1/4 ounces each) cake mix of your choice

Vanilla and chocolate frosting

Green mist food color spray, optional

Assorted decorations: Starburst candies, red Fruit Roll-Up, red coarse sugar, Dots, regular and miniature peanut butter cups, chocolate jimmies, large and small gumdrops, Dum Dum Pops, miniature candy canes, clear and blue rock candy, cake and waffle ice cream cones, multicolored sprinkles, green colored sugar, miniature marshmallows, round peppermints and conversation hearts


Line two 13-in. x 9-in. x 2-in. baking pans with waxed paper and grease the paper. Prepare cake batter; pour into prepared pans. Bake according to package directions. Cool for 15 minutes before removing from pans to wire racks to cool completely; remove waxed paper.
Level tops of cakes; place side by side on a covered board. Frost top and sides of cake with vanilla frosting; mist with food color spray if desired.
With Candy Land game board as your guide, form a path using Starburst candies. With vanilla frosting, pipe "Happy Birthday" on candies. With chocolate frosting, make an arrow; pipe "Start" on the arrow with vanilla frosting.
For the Mountain/Gumdrop pass, use a red Fruit Roll-Up, red coarse sugar and Dots.
For forests, add peanut butter cups topped with piped chocolate frosting, chocolate jimmies, gumdrops, Dum Dum Pops, candy canes and rock candy.
For castle, pipe vanilla frosting into ice cream cones. Garnish with Dots and sprinkles.
Between the pathways, add green colored sugar, sprinkles, miniature marshmallows, peppermints and conversation hearts. Pipe additional frosting to fill in spaces; top with sprinkles.
Pipe vanilla frosting around base of cake; place peppermints around top edge of cake. Yield: 30-40 servings. Editor's Note: This cake is best eaten the day it's prepared. Do not refrigerate.

1 comment:

Jenny Eldred said...

very cool cake!my kids would love that!

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